Contact Us - Warilba

Contact us

Warilba is a brand of Arcadian Organic & Natural Meat Co. Pty Ltd. You can contact us at:

Unit 7 / 161 James St
Toowoomba QLD 4350
+61 7 4548 0610

Instagram

Feast on our Feed

View on Instagram

Fancy a quick 30 minute, nutritious lamb dinner th

Fancy a quick 30 minute, nutritious lamb dinner this week? These Oregano and lemon forequarter lamb chops will go down a storm 👌🏼 Try out our recipe:

Serves 4
Prep time 10 minutes
Cooking time 20 minutes

You’ll need:
4 Warilba Organic Lamb forequarter chops, excess fat trimmed
2 tbsp olive oil
2 tbsp oregano leaves, finely chopped
Zest and juice of 1 lemon + wedges, to serve
8 baby chat potatoes
450g seedless watermelon, peeled, cut into wedges
2 truss tomatoes, roughly chopped
2 Lebanese cucumbers, roughly chopped
1/3 cup kalamata olives, pitted
100g feta cheese, crumbled
Mint leaves, lemon wedges, baby spinach leaves to serve

Some dinnertime inspo from our foodie customers 🌟 Starring Warilba Organic Lamb with beautifully presented carrot, garlic and beans. Thanks for sharing @ryanmcburney 📸

Are you cooking up a storm with our lamb? Tag us in your creations on Insta @warilbaorganic to be featured!

We take our farming practices seriously. Our lambs

We take our farming practices seriously. Our lambs are born and raised in the fertile pastures of certified organic farms. Our family farmers keep a watchful eye, ensuring that their welfare is always the highest priority 🌱

Entertaining this Easter? We've got you covered wi

Entertaining this Easter? We've got you covered with this 6-serving Middle Eastern Warilba Butterflied Lamb Leg platter, as featured in @eativitynews. Enjoy!

Need a fresh, easy dinner in a hurry? This Satay L

Need a fresh, easy dinner in a hurry? This Satay Lamb Skewers with Asian Slaw is quick to prepare and ready in 15 minutes.

INGREDIENTS

600g lamb rump steaks, fat trimmed, cut into 2.5cm cubes
1 ½ tbsp vegetable oil
½ small wombok (Chinese cabbage), thinly shredded
¼ small red cabbage, thinly shredded
6 radishes, thinly sliced
2 small carrots, shredded
4 green onions, thinly sliced +extra, to serve
¼ cup mayonnaise (Kewpie)
1 cup (250ml) satay sauce, warmed
Steamed jasmine rice, long red chilli, thinly sliced, crushed peanuts, coriander sprigs, lime wedges, to serve

METHOD
1. Place lamb and oil in large snap-lock bag. Season and rub to coat. Thread lamb onto prepared skewers and place on a plate.
2. Heat a large char-grill pan or barbecue over medium-high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking. Set lamb aside on a plate loosely covered with foil for 5 minutes to rest.
3. Meanwhile, in a large bowl combine wombok, red cabbage, radish, carrot and onions. Add mayonnaise, season and toss gently to coat.
4. Serve lamb skewers with slaw, satay sauce, rice, extra green onions, chilli, peanuts, coriander and lime wedges.

Weekends are always made better by burgers over th

Weekends are always made better by burgers over the barbe. You can't go wrong with a classic, but this recipe adds a cheeky twist you have to try to believe: Kiwifruit Ketchup.